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Irish Moss Nut Milks

irish moss drink Plant-based-milks 1
Recipe by Amanda Maguire of www.picklsnhoney.com

Adding Irish Moss gel to (dairy and dairy free) milks and other natural drinks adds texture, creaminess and valuable nutrients. It also makes activating the digestive enzymes required for good digestion easier. You will need to make the Irish moss gel first before using it in this recipe.


(yield 8 cups)

For Plain Milk
½ cup raw brazil nuts
½ cup raw cashews
½ cup raw walnuts
¼ cup raw sesame seeds
2 tablespoons raw, hulled hemp seeds
8 cups filtered water
½ cup prepared Irish moss gel
pinch of fine sea salt

For Chocolate Milk
4 cups prepared plain nut milk
⅓ cup raw cacao powder
5-6 pitted medjool dates, soaked for 1 hour & drained

Variations to Your Nut Milks:

Sweeteners: Try raw local honey, maple syrup, coconut nectar, raw sugar or stevia.

Flavours: there are so many lovely possibilities for flavourings: vanilla bean, vanilla extract, raw cacao, lavender, turmeric, spices such as cinnamon, nutmeg, cardamom.

Other:  try different nut combination of nuts using hazelnuts, pistachios or almonds; add things like hemp seeds for additional some Omega-3 and Omega-6 and protein, coconut water instead of regular water for a fun flavor twist, you can add oats, flax seeds and chia seeds. Have fun with it.


  • Add nuts and seeds to a medium container and fill it with water. Cover and allow it to soak for 4-6 hours or overnight in the fridge.
  • Once soaked, strain out the water and rinse the nuts.
  • Add the soaked nuts, hemp seeds, and 5 cups of filtered water to your blender. Blend on high-speed for 1 minute.
  • Line a large pitcher or storage container with a nut milk bag (or use a fine sieve) and pour the milk through the strainer. Squeeze and press the pulp to remove as much of the liquid as possible (this will take a couple of minutes). You can discard the pulp, save it for baking, or dehydrate it and then grind it into flour for later.
  • Transfer the nut milk back to your blender and add in the Irish moss gel and kelp salt. Blend on high for 15 or so seconds until smooth, then pour into your pitcher or storage container and stir in the remaining 3 cups of filtered water.
  • To make the chocolate milk, pour 4 cups of the prepared plain nut milk back into your blender. Add to it the raw cacao powder and dates, and blend on high-speed for 30 seconds or until smooth.

Serve chilled, or warm over the stove for hot chocolate!
Nut milk will keep for 3-4 days in a sealed container in the fridge. It’s best to let the milks chill for a couple of hours after you first make them, as the Irish moss will continue to work its magic.

NOTES: This makes a lot of milk, so feel free to cut the recipe in half if you’re not like us and going through an obscene amount each day.

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